首页|冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响

冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响

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采用电子鼻技术、同时蒸馏萃取和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法研究2 种预处理方式(冷水浸泡2 h和沸水漂烫40 s)对牛肉挥发性风味成分的影响.电子鼻分析结果表明,2 种预处理方式牛肉的气味有明显差异.GC-MS测定结果表明:冷水浸泡2 h和沸水漂烫40 s的牛肉中分别鉴定出35、39 种挥发性成分,2 种预处理方式牛肉中共鉴定出48 种挥发性成分,其中共有成分26 种,且2 种预处理方式牛肉中的挥发性成分种类和含量有较大差异.冷水浸泡能更多地保留牛肉风味物质中的醛类物质,使牛肉的脂香味浓郁,香味成分更丰富,因此预处理温度是造成牛肉风味差异的主要因素.
Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef
An electronic nose and simultaneous distillation extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the volatile flavor compounds of beef samples with two pretreatment methods (immersion in cold water for 2 h and blanching in boiling water for 40 s). The results of electronic nose showed significant differences in the odors of the treated samples. GC-MS analysis identified 35 and 39 volatile components in the immersed and blanched beef, respectively. Twenty-six volatile compounds were common to both samples, but they were quite difference in the types and contents of volatile compounds. The immersed beef remained more aldehydes and had a rich fatty aroma. This study led us to conclude that pretreatment temperature was the major factor causing beef flavor differences.

beefcold water soakingboiling water blanchingelectronic nosesimultaneous distillation-extraction (SDE)gas chromatography-mass spectrometry (GC-MS)volatile flavor compounds

黄名正、李鑫

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贵州理工学院食品与药品制造工程学院,贵州 贵阳 550000

牛肉 冷水浸泡 沸水漂烫 电子鼻 同时蒸馏萃取 气相色谱-质谱 挥发性风味成分

贵州省教育厅创新群体重大研究项目贵州理工学院高层次人才科研启动经费项目

黔教合KY字[2017]046XJGC20161233

2018

10.7506/rlyj1001-8123-201801008

肉类研究
中国肉类食品综合研究中心

肉类研究

北大核心
影响因子：0.638
ISSN：1001-8123
年,卷(期)：2018.32(1)
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